<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="21175" val="153617">孔雀开屏鱼</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">鳊花鱼</label></span><span class='right'>一条500g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>少量</span>
					</td><td>						<span><label class="fcbm inblok">蒸鱼豉油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>少量</span>
					</td><td>						<span><label class="fcbm inblok">青花椒</label></span><span class='right'>少量</span>
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					<h2>孔雀开屏鱼的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/1/b/0/yuan_1536171.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 一条500g的鳊花鱼，去鳞洗净。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/f/1/3/yuan_1536172.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 葱切丝，姜切片垫盘子底(我开始选的盘子太小，后来移到大盘子里去了)，料酒和蒸鱼豉油备好。</p>
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													<p class="p1"><span class="fwb">3.</span> 鳊花鱼切下头尾，从头部以下的切口处挖出内脏，不要开腹。</p>
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													<p class="p1"><span class="fwb">4.</span> 从鱼背部下刀，切成片，鱼腹部不切断，把鱼片展开摆成孔雀开屏状。</p>
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													<p class="p1"><span class="fwb">5.</span> 鱼肉抹盐，撒少量料酒喂一会。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/b/7/2/yuan_1536176.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 切辣椒圈和姜片摆在鱼肉上，最后浇上蒸鱼豉油(要说这鱼骨头可真硬，尾部那里好切，靠近头部那里没把我折磨死)</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/3/d/yuan_1536177.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 现在重量推出我的秘密武器---青花椒，这个青花椒是一位去汶川救灾的警察带给媳妇的，媳妇又转给了爱做菜的我，意义重大啊，我每个鱼片上都点缀了一个，青花椒味道很清香，我这个北方人第一次见到。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/c/2/5/yuan_1536178.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 大火蒸5分钟出锅，撒上葱花，浇热油即可</p>
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